If anyone is familiar with TikTok, you have probably seen the Baked Feta Pasta recipe. This recipe blew up all over social media and there is a good reason as to why. It’s delicious, doesn’t require many ingredients and takes minimal effort. I love a good vegetarian pasta dish. It’s very Mediterranean and I make a lot of Mediterranean inspired dishes at home. Because of that, I was very excited when this recipe popped up. It was definitely something I was going to try it. However, my baked feta pasta recipe comes with a twist.

I’ve never actually paid much attention to feta cheese blocks because I almost always use crumbled. So the other day I was at the grocery store and I just came the feta block cheese. I wasn’t really looking for it. In the spirit of trying new things, I figured this week is as good as any to try this Baked Feta Pasta. I wonder if it has something to do with this recipe.

The Original Baked Feta Pasta Recipe

The original recipe that went viral, called for fresh basil and garlic. I added the garlic, but didn’t have fresh basil. I know, I know, I should try the original recipe. I will, I promise! If you’re interested in the recipe that went viral, I found one on this amazing blog, Feel Good Foodie. The original recipe was first made by Liemessä, a Finnish food blogger. She is my new hero and inspiration!

My Baked Feta Pasta With a Twist

Because I like to change things up, I didn’t quite follow the original recipe. I added mushrooms, different spices and cooked garlic with the tomatoes. I also had frozen olive oil blocks that I made last summer that had fresh basil in them, so I added that as well. Let me tell you, this recipe is every bit as good as I’ve been lead to believe. I was not disappointed. Neither was Daniel, my husband. Although, sometimes I don’t take his word for it because he will literally eat anything!!

As I mentioned above, this recipe is super simple and requires minimal effort. As a result, you can literally throw things in a dish, cook in the oven and you’re pretty much done. And the best thing? Left overs. If you don’t like of leftovers, you need no not read this blog. I am a HUGE lover of leftovers. In my opinion, a lot of foods taste better the following day (sometimes even the day after!)Because of that, a lot of dishes I make have left overs. I don’t get people that don’t eat leftovers. Of course, not everything is good as a left over. Sushi and Ramen come to mind. I definitely like those fresh.

Ingredients and Substitutions

Tomatoes: You really need to make sure that you are using the freshest, firmest grape tomatoes on the vine. I found the ones I used for this recipe at Aldi. The tomatoes were very fresh and they tasted amazing. If you don’t have an Aldi near you, your local grocery store should have them. If not, try a local farm stand. Substitution: If you really can’t find grape tomatoes, you can use cherry tomatoes.

Pasta: I used rigatoni, but you can use any pasta you like. I like going to the authentic section of the grocery store and getting specialty pastas, but any boxed pasta works just as well. I would suggest sticking to the smaller pastas because it will be easier to mix.

Mushrooms: For this recipe, I used baby portobello mushrooms. However, button mushrooms would also work. If you don’t like Mushrooms, you can absolutely skip them.

Seasoning: I used salt, pepper and red pepper flakes. I use red pepper flakes on almost everything. Although, It’s definitely optional, but if you like a bit of spice, I definitely recommend it.

Make This Recipe

I hope you try this recipe out and love it just like everyone else! If you’ve tried this recipe, please rate it and send me a comment!

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